Grilled Chicken Tacos from Dos Toros

My daughter likes the burritos at Dos Toros in New York City.  This grilled chicken recipe is from there.  The marinade uses tomatoes--a good way to use up those ripe tomatoes without making pasta sauce.

Grilled Chicken Tacos from Dos Toros
Ingredients:
3 medium tomatoes, coarsely chopped
1/3 c fresh lime juice (about 3 lemons)
1 c water
1 tsp salt
2 pounds skinless, boneless chicken thighs (4-5)
1 tsp sweet paprika
12 small tortillas, corn or flour

Shredded monterey jack cheese, salsa, sliced avocado, diced tomatoes, chopped onion and cilantro for serving

Directions:
1. In a blender, puree tomatoes with the lime juice, water and salt.  Transfer the puree to a large resealable plastic bag and add the chicken thighs.  Seal the bag, pressing out the air.  Refrigerate the chicken for 5 hour or overnight.
2. Light a grill or preheat a grill pan.  Remove the chicken thighs from the marinade and pat dry.  Brush with oil and sprinkle with paprika.  Grill over moderately high heat, turning occasionally, until the chicken is lightly charred and cooked through, about 15-20 minutes.  Cut the chicken into strips and serve with warmed tortillas, cheese, salsa, avocado, onion, tomatoes, and cilantro.  Makes 12 tacos.